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Cream of Barley Soup
From San Rafael cook book, 1906, 1906
Serves 3
Do not boil after adding cream.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
568Calories
19 gProtein
38 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein19 g
Carbohydrates38 g
Fiber5.3 g
Sugars4.5 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol336 mg
Sodium452 mg
Potassium517 mg
Calcium103 mg
Iron2.5 mg
Magnesium49 mg
Phosphorus316 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0.8 mg
Vitamin A109 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate52 mcg
Choline231 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.
CREAM OF BARLEY SOUP— Mrs. E. W. Newhall. 1% pints strong chicken broth or stock, %' cup barley, 1 cup cream, yolks of 4 eggs; flavor with celery, lemon or onion
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